Seafood Chili

Seafood Chili Recipe:
Yield 2 ½ Quarts  (approx 12 - 6 oz portions)

1/4 Cup Salad Oil
1# Onions Chopped (Medium)
4 Cloves Garlic, minced Fine
1 # Poblano Chilies, Roasted Peeled, 1/4 Dice
½ # Sweet Red Peppers Roasted Peeled, 1/4" Dice
1 1/4 Quarts Shrimp Stock ( Chicken Stock with Shrimp shells.  Simmer together for 20 min)
2 ½ Tbsp Salt
1 tsp ground White pepper
1 Tbsp Ground Cumin
1/3 cup chopped fresh Oregano leaves
1 Tbsp Chopped Cilantro Leaves
½ Cup mild Chili Powder Dark
8 oz Tomato Puree
1 Tbsp Tabasco Sauce
2 Tbsp Minced Fresh jalapeños.  (No Seeds or Ribs)

1. Sweat onions and Garlic in oil.  Do not brown
2. Add the rest of the above ingredients bring to a boil, reduce heat so the mix will just simmer.
3. Simmer for 25 minutes, stirring occasionally.  Do not allow to scorch.
4. To this mixture, add the following ingredients

1# Raw Cleaned Shrimp, ½ inch pieces
1# Raw Scallops, ½ inch pieces
1 # Crawfish Tail meat ( Thawed, want the juice do not drain)
1 # Fresh Sword Fish, ½ inch pieces
1 # Fresh Tuna ½ inch pieces

5. Mix Gently with a wooded spoon and simmer for 15 - 20 min
6. Adjust seasoning ( Salt and Tabasco Sauce)
7. 5 min before serving add 1 oz fresh lime juice.  Mix throughly but gently.
Serve with brown rice pilaf and cornbread.